#Like mixing ice cream and gravy

[andrew5073]

Make a Big Round Thing; too heavy to move without horses, too fragile to roll at people as a weapon (sloppy welds) and - if you *really* want to commit - too big to get out of the forge.

As the kingdom's most renowned blacksmith, you're used to crafting legendary weapons and armor. But then the king's mad lad of a son tasks you with the impossible: forging the world's most useless object.

[sunny-mercya]

Coffee with Butter

Steve McGarrett x Male Reader

Fandom -> Hawaii Five-0

Masterlist

Danny in his humble opinion of any sane human being, would forever continue with his complainants about Steves—absolutely weird and disgustingly—habit of putting a good chunk of Butter (once even salted) in the coffee.

I mean, who in their right mind does that—but than Danny remembers how Steve once told him, it's a Navy Seal thing and Danny agrees in honesty that this sounds about pretty right of being a truth—because Military and Navy people were just that weirdish in general—so really, whatever Steve put next into his coffee, Danny wouldn't be shocked anymore.

Danny could live—being accepting—with Steve to some extent degree, weird like antics and habits—but what Danny couldn't accept, was Steve teaching those habits to someone else—like you for example.

But here Danny was—in Steve and your kitchen, waiting for Steve to finish up whatever he's doing—watching with disbelief and slight horror, how you too put a chunk of butter in your coffee and stirring it around as if it was something normal, like sugar, to do.

»You should get divorced from Steve, [Nickname].« comment Danny, shaking his head in disappointment and wearily eyeing his own cup of coffee—wouldn't put it past Steve, who had made the pot of coffee to begin with, to have put butter in his cup as well.

»And oh, why?« you asked, looking at your friend in question with slight amusement—knowing well how Danny's friendly banter with Steve was and that he doesn't mean such words in seriousness.

»Simply because Steve is tainting you with his weird ass nonsense navy stuff.«

»Och, Danny,« you laughed, taking a sip from your cup.

With all the things Steve had unintentionally and intentionally already done—like forgetting anniversaries, standing you up on dates, prioritising his job (and these spontaneous missions of going into another country) most of the times over you—and Butter in Coffee is the line which Dannys draws and only valid argument to get a divorce from Steve?

Danny could be so silly sometimes, you mused—still finding it funny, even when Steve had gotten down and asked what joke he had missed.

~~~

»I told [Name] to get a divorce from you.«

Steve wonders why they always have such conversations—be either serious topics or the nonsensical one—(mostly) during a drive and than he remembers, he never actually put a mind of questioning to it anyway, because it always—ever since having Danny as his partner—had been like this.

»Why?« still Steve ask, wanting to know what he had done to make Danny say such things.

»Because, you have corrupted [Name] with your butter coffee nonsense.«

Steve chortled a cough, thought he didn't heard correctly what Danny just said, lips curling up in a smile nonetheless although.

»Danny. [Name] has sometimes pregnancy cravings, where my liking of butter in coffee is harmless.«

»[Name] is a male, but go on.«

Steve retells gladly about your food cravings, which were so random in mixing and put together—that Steve had once voiced to let you get checked from the doctor, which had you made so upset that you didn't eat for almost a whole month.

There was that one time were you asked for chocolate pudding with tuna or chicken with gravy and ice cream or—which Steve had sadly the unluckiest luck to have a bit from it—peppermint jello pudding with sour cream, mustard and cornflakes.

»Valid points and I admit, your coffee with butter sounds indeed saner, but [Name] still should divorce you.«

Steve didn't reply, lips laced with amusement and still curled up in a smile—shaking his head at his friend.

~~~

When Steve has gotten home, later than he had planned, he was surprised to see you still awake on the couch—dressed in pyjamas, he never had seen before, watching television and snacking on some cookies.

»Are these pyjamas new?« Steve ask, pulling his pants off—throwing them onto the armchair.

»No, just never wore them till now.« shrugging your shoulders, eyeing Steve's bare lower half—having half a mind to remind to get naked in the bathroom and not in the middle of the living room, but you were still way too tired to do so.

»Did you stayed up just to wait for me?«

You shook your head, munching on your last cookie, but Steve saw the exhaust on your face and the sleepy expression—signs that you had been asleep before, only to wake up soon enough from nightmares and him not being near you.

Taking a seat next to you, Steve pulled you into his arms—hugging you close him and lips ghosting kisses over your face.

»Shouldn't have drink coffee with butter, although it does taste good...« you mumbled out into his chest, after Steve had stopped his kisses and picked you up—switching off the television with the remote—and carrying you upstairs to the bedroom.

Steve didn't voiced his question of why, but could pinpoint the answer to it as the butter had probably affected your sleep—which hadn't been the best over the past years at all—like most foods and your special cravings does, again.

Lying down with you in bed, cuddle up under the blankets, Steve continues to hold you close—humming a tune in low rumbling, till your eyes dropped close once more and were asleep.

[estellan0vella]

Sunshine's Guide To Murder│Lee Minho

Chapter Thirty: Toad In The Pond SS: 10 (ignore time stamps and dates) Word Count: 4.1 K Content Warnings: None? Previous Next Masterlist

Minho leans back in his seat, sipping on his iced americano, the soft hum of the car heater filling the space. Snowflakes flutter past the windshield as Hayun adjusts her scarf, taking a long sip of her hazelnut honeycomb frappuccino. She sighs contentedly, her earmuffs slightly askew, and Minho shakes his head.

“I need to understand your aversion to coats,” he says, his voice teasing but with genuine curiosity. “It’s freezing out there, but here you are. Bare legs and no coat. You’re dressed like winter Barbie.”

Hayun shrugs, a playful smile tugging at her lips. “Coats ruin my cute vibe. I look like a marshmallow.”

“Yeah, because frostbite is such a good look,” Minho retorts, rolling his eyes. “I’m just saying, princess, a little practicality wouldn’t kill you.”

“Neither will a little cold,” Hayun quips back, taking another sip of her drink. “Besides, you’re my personal heater anyway.”

Minho huffs, his lips twitching into a smirk. “You’re impossible.”

They watch the diner from their vantage point, the windows fogging slightly as the heat inside contrasts with the snow-covered world outside. Hayun leans forward, peering at the entrance, and then settles back in her seat.

“What if we planted someone there?” she muses aloud. “Like Hyunjin? Hospitality workers live for customer gossip. When I worked at the café with Seungmin, we’d talk about the regulars all the time.”

Minho tilts his head. “Hyunjin, though? You think he’d blend in?”

“Hyunjin can blend anywhere,” Hayun replies with a laugh. “He’s like a chameleon with perfect bone structure.”

“Fair point,” Minho agrees. “But Seungmin working at a café? I can’t picture it.”

“Oh, he hated it,” Hayun says with a grin. “But he was great at eavesdropping, and his deadpan commentary kept me sane. I bet he’d love this plan.”

Hayun takes another sip of her drink and hums. “You know, this would be beautiful with some Bailey’s in it.”

Minho glances at her. “What’s Bailey’s?”

She perks up, animated now. “Okay, so before Etta passed, we celebrated my eighteenth birthday with a trip to the UK. We discovered Bailey’s. It’s this magical mix of Irish whiskey, spirits, cream, and flavourings.”

“Is it good?” Minho asks, intrigued.

“Good? It’s life-changing,” Hayun declares dramatically. “You pour it over ice, and it’s like drinking a creamy hug.”

Minho chuckles. “You have some at home?”

“Imported,” she replies proudly. “You better appreciate it when I share it. Shipping’s expensive as hell, but it’s worth every penny. I’m thinking of getting Chan a bottle for Christmas. He’d love it.”

“Fancy,” Minho teases. “Podcast money treating you well, huh?”

“Oh, you can’t talk, Mr. Fancy Car,” Hayun counters, smirking. “Besides, it’s the shipping that’s pricey, not the drink.”

Minho shakes his head with a grin. “You’re a trip, you know that?”

“I try,” she says with a mock bow of her head.

Minho shifts in his seat. “What if we did a big Christmas? My house and your house together. Sweet potato noodles, divine.”

Hayun wrinkles her nose. “Christmas roast is where it’s at.”

“That’s a Western thing, right?” Minho asks.

She nods enthusiastically. “Etta introduced me. Roast chicken, turkey, beef, gammon, vegetables galore, gravy, and- oh! Yorkshire puddings.”

Minho frowns. “Yorkshire puddings?”

Hayun lights up. “Oh, you’re in for a treat. It’s like this pastry thing, kind of, but not really. It’s an experience. You can put gravy on them, or apple sauce if you’re Felix or me.”

Minho raises an eyebrow. “I’ve never heard of it.”

“And toad in the hole!” Hayun adds, clapping her hands.

“Toad in the what?” Minho’s voice is incredulous.

“Toad in the hole,” she repeats with a grin. “It’s sausages baked into this batter. It’s delicious.”

Minho stares at her. “You’re making that up.”

“I’m not!” Hayun insists, laughing. “British food is weird, but it’s amazing.”

Minho shakes his head, taking another sip of his americano. “You’re a strange one, princess.”

“And yet, here you are,” Hayun teases, nudging his arm.

Minho’s lips curl into a small smile as he glances back at the diner. “Yeah, here I am. I can make beef Wellington, you know.”

Hayun groans dramatically, clutching her frappuccino like it’s a life raft. “Ooh, I might marry you. Forget the podcast, forget the plans, let’s just settle down and make beef Wellington together.”

Minho smirks, raising an eyebrow. “High standards, I see.”

“You’d be surprised,” she shoots back with a grin, tucking her legs under her on the seat. “Can you make any other British dishes?”

“Not really,” Minho admits. “Beef Wellington is just one of those things I got obsessed with once, and I nailed it. You?”

Hayun nods proudly. “Etta was half-American, half-British, and she taught me a lot. You want cottage pie? Done. You want bibimbap?” She pauses for dramatic effect. “Expect a minor fire.”

Minho bursts into laughter. “Cottage pie?”

“It’s like shepherd’s pie,” she explains, already knowing where this is going.

Minho blinks, confused. “Okay, so there’s cottage pie and shepherd’s pie? What the fuck? What’s the difference?”

“Shepherd’s pie uses lamb mince, because, you know shepherds. Sheep,” Hayun replies, gesturing like it’s obvious. “Cottage pie uses beef.”

Minho tilts his head. “Okay, but why isn’t it called cow pie or farmer pie? Who comes up with this shit?”

Hayun freezes for a second, then laughs. “That… that’s a really good question. Cottage pie does sound unnecessarily fancy.”

“So, what actually is it?” Minho presses.

“It’s just meat and vegetables in gravy, with mashed potatoes on top,” she says. “I like being a little extra and putting cheese on the top.”

Minho nods thoughtfully. “I respect the cheese move. Tonight, you could make me the sheep pie or the cow pie.”

Hayun giggles. “We’d have to go shopping for ingredients.”

“Done,” Minho says without hesitation. “Or better yet, I want the toad in the well.”

Hayun snorts, nearly spilling her drink. “It’s toad in the hole. And that means you’ll get to try Yorkshire pudding too because it’s basically sausages baked into one giant Yorkshire pudding.”

“Deal. Toad in the hole it is,” Minho says, already starting to plan. “We’ll get the stuff after this.”

Hayun nods, sipping her drink again. “You’re really about to experience British cuisine, huh?”

Minho looks at her sideways. “Why is it called toad in the hole, though?”

Hayun leans back in her seat. “Something about how toads wait for their prey in burrows, with their heads poking out. Just like sausages peep through the batter.”

Minho stares at her, incredulous. “Why do you know that?”

She shrugs. “Read it once. Eidetic memory, remember?”

Minho shakes his head, smiling. “Yeah, that’s cute and all, but can we circle back to the fact that you, a native Korean, know how to make Western dishes but can’t cook bibimbap without setting something on fire?”

Hayun rolls her eyes, playfully smacking his arm. “It’s not that I can’t! I just don’t. It’s intimidating!”

“Intimidating?” Minho looks genuinely shocked. “It’s literally rice, vegetables, meat, and gochujang. You stir it all together.”

“You make it sound so simple,” Hayun grumbles. “I grew up on instant noodles and convenience store meals, okay? Western stuff was Etta’s thing, and it stuck. Bibimbap was not on the menu in rural America.”

Minho just shakes his head. “Princess, we’re fixing this. Tonight, toad in the hole. Tomorrow, bibimbap lessons.”

“Only if you teach me,” Hayun retorts.

Minho smirks. “Oh, I’m absolutely teaching you. And if you burn anything, you owe me.”

“Deal.” Hayun grins. “But tonight, you’re eating British food. Cheese-covered mashed potatoes and sausage-filled batter coming right up.”

“Sounds divine,” Minho deadpans. “Let’s hope I survive.”

Minho watches as Hayun shifts in her seat, her white mini skirt riding up slightly as she adjusts her position, wincing. “Two o’clock on the dot,” Minho says, glancing at his watch. “That’s one part of Mr. Shin’s schedule mapped out.”

Hayun sighs, leaning back against the seat. “Good. My ass is starting to go numb.”

Minho smirks, leaning closer. “I can smack it to bring the feeling back.”

“No,” Hayun snaps, glaring at him. “You did it earlier, and it still stings.”

Minho chuckles, unapologetic. “Can’t help it. It’s too tempting.”

Hayun groans, taking a long sip of her frappuccino. “You’re incorrigible.”

Minho hums in agreement, starting the car. “Now, let’s go get the toad in the pond stuff.”

Hayun turns to him, her brows furrowed. “It’s toad in the hole!”

“Right, right,” Minho replies, smirking. “Let’s go get the toad in the mud stuff.”

“You’re being patronizing,” Hayun accuses, narrowing her eyes.

Minho puts on his most innocent expression. “Me? Patronizing? Never been patronizing a day in my life.”

“Yeah, right,” Hayun mutters, rolling her eyes as Minho pulls out of the parking lot.

When they arrive at the store, Minho parks and leans back in his seat. “This better be good,” he says, side-eyeing Hayun.

Hayun gasps dramatically, clutching her chest. “Your lack of faith in me hurts, Min.”

Minho raises an eyebrow. “A few weeks ago, you nearly burned my house down.”

“I can’t cook Korean food!” Hayun protests.

“You’re Korean!” Minho retorts, throwing his hands up.

Hayun huffs, crossing her arms. “Most of my foster families weren’t, okay? There’s a surprising number of Westernized people fostering Korean orphans. It’s not like I grew up learning traditional recipes.”

Minho softens slightly, but he doesn’t drop the teasing smirk. “Fine, but I’m holding you to this British masterpiece you keep hyping.”

Inside the store, Hayun grabs Minho’s hand, lacing her fingers through his as she pulls him toward the shopping carts. Minho looks down at her hand, a teasing glint in his eyes. “Dainty little hands,” he remarks.

“Patronizing!” Hayun snaps, tugging him forward.

“Me?” Minho feigns shock. “Never.”

Hayun doesn’t dignify that with a response as she starts loading the cart with ingredients. She grabs flour, eggs, milk, and a pack of sausages. “We’ll need these for the Yorkshire pudding batter,” she explains. “And I could make onion gravy to go with it.”

“You’re the chef tonight,” Minho says, letting her take the lead.

Hayun nods, grabbing onions, stock, and butter. Then she makes her way to the vegetable section, selecting broccoli, carrots, and green beans. “You’re my sous chef,” she declares, dropping the vegetables into the cart. “I’ve grabbed enough to make two toad in the holes in big dishes, so you can take one back to Chan, Changbin, Hyunjin, and Seungmin.”

Minho stops pushing the cart for a moment, blinking at her. “You’re too nice.”

Hayun shrugs nonchalantly. “I know Chan misses stuff like this sometimes. He mentions Australia and his family a lot, so if I’m already making it, it’s no big deal to make another. I’ll give you instructions on how to make the gravy.”

Minho stares at her, an unfamiliar warmth spreading in his chest. “You’re really something else, you know that?”

Hayun smiles at him, her cheeks flushing slightly. “I know. Now let’s check out before you try to talk me out of it.”

As they reach the checkout, Hayun pulls out her phone, ready to tap the card reader. But Minho, quick as lightning, snatches it out of her hand. “Nope,” he declares, holding her phone out of reach.

“Minho!” Hayun whines, reaching for her phone, but he steps back, grinning.

“You’re not paying,” he says, effortlessly balancing the bags in one hand while reaching for his own wallet. “I’m still wooing you, remember? Besides, you’re making this because I asked for it.”

“So what?” Hayun huffs, crossing her arms. “Let me pay, you overgrown flirt.”

Minho merely chuckles as he taps his card to pay. “Not happening, princess.”

He grabs the bags and starts walking toward the door, leaving Hayun no choice but to trail after him. She sighs, glaring at the back of his head. “You don’t have to pay for everything, you know,” she says, a hint of exasperation in her voice. “You paid for my coffee earlier, too. Besides, I thought the wooing would end after we kissed in my bed.”

Minho glances back at her, a teasing glint in his eye. “The wooing doesn’t stop, even once we’re officially dating,” he replies. “But you’re right, I don’t have to do anything. I want to.”

That simple, sincere admission makes Hayun pause, her cheeks warming. She quickly pulls her scarf up over her mouth and nose, trying to hide her reaction.

Minho notices immediately, his smirk widening as he slows his pace to walk beside her. “What’s this?” he asks, his voice dripping with amusement. “Is the princess blushing for big, bad Lee Minho?”

“Shut up,” Hayun mumbles from behind her scarf, refusing to look at him.

Minho laughs as they reach the car. He places the bags in the trunk, glancing over at Hayun, who’s already climbed into the passenger seat. Her scarf is still hiding most of her face, but he can see the tips of her ears, red from embarrassment.

Sliding into the driver’s seat, Minho starts the car and adjusts the heaters, turning to her with a mischievous grin. “You know,” he begins, leaning closer as she fumbles with her seatbelt, “I think it’s adorable how flustered you get. It’s nice to know I can have this effect on you.”

“Minho,” Hayun warns, her voice muffled by the scarf.

“What?” he says, feigning innocence. “I’m just pointing out how cute you are. It’s not my fault you’re so easy to tease.”

Hayun groans softly, pulling the scarf higher until it covers her nose entirely. “You’re insufferable,” she mutters.

“Am I?” Minho teases, his tone mockingly hurt. “But you still agreed to let me woo you. If anything, you’re encouraging this behaviour.”

“I take it back,” Hayun jokes, her voice light but muffled. “You’re terrible at this.”

Minho leans back, placing a hand on the steering wheel as he smirks at her. “Oh, princess, if you think this is terrible, wait till I start pulling out the real flirting. This is just the warm-up.”

Hayun peeks at him from behind her scarf, her eyes wide with mock horror. “This is the warm-up? God help me.”

Minho laughs as he shifts the car into drive, sneaking another glance at her as he pulls out of the parking lot. “God can’t help you now, princess. You’re stuck with me. And trust me, I’m not letting you out of this so easily.”

Hayun finally lowers her scarf slightly, her lips twitching into a reluctant smile. “You’re lucky you’re cute, or else I’d kick you out of the car.”

Minho raises an eyebrow, his smirk deepening. “I’m the cute one? That’s rich, coming from the girl who blushes at the drop of a hat.”

“Minho!” Hayun protests, half-laughing as she covers her face with her hands.

Minho chuckles softly, his eyes flicking between the road and her. “You’re going to regret letting me know how much you like this, princess,” he warns, his tone low and playful. “Because now, I’m never stopping.”

Minho and Hayun pull into the driveway of Hayun's house. The moment they step inside, Hayun kicks off her white Converse near the door, and Minho follows her into the kitchen, placing the bags of groceries on the counter.

Minho claps his hands together. “Alright, Miss British Cuisine Chef, put me to work.”

Hayun laughs softly, her cheeks slightly pink as she nods toward the groceries. “Okay, we’re making toad in the hole.”

At her words, a commotion comes from the living room. In an instant, Jisung, Jeongin, and Felix burst into the kitchen like excited children. Jisung’s eyes are wide with disbelief. “You’re making toad in the hole?!”

Hayun nods with a grin. “Yeah, Minho’s never had it, so I figured why not.”

Felix clasps his hands together, feigning tears. “Are we getting some, or is this all for him?”

“I’m making two,” Hayun replies, amused by their enthusiasm. “One for us five and one for Minho’s house.”

Jeongin leans against the counter with a wide smile. “Onion gravy too?” he asks hopefully.

“Of course.”

They all whoop in unison, their collective joy making Minho chuckle.

“Why are you guys acting like she’s making Michelin-star food?” Minho teases as Jisung, Jeongin, and Felix retreat back to the living room, clearly thrilled by the news.

“You’ll see,” Jisung shouts over his shoulder. “It’s a fucking masterpiece.”

Once the kitchen clears, Minho rolls up his sleeves. “Alright, boss. What’s first?”

Hayun hands him a cutting board and a knife. “You start chopping the carrots and broccoli. I’ll handle the potatoes.”

Minho gets to work, his knife moving methodically through the vegetables. “So, how do we do the veggies? Fry them?”

“Nope,” Hayun replies, peeling a potato with practised ease. “We steam them. For a dish like this, frying doesn’t fit the vibe. But we do have to boil the potatoes first to mash them. I add garlic cream cheese when I mash them.”

Minho freezes mid-chop, scrunching his nose. “Garlic cream cheese? In mashed potatoes?”

From the living room, Jisung shouts, “It tastes fucking divine!”

Minho shakes his head, amused, and keeps chopping. “I’ll take your word for it.”

Hayun finishes peeling the potatoes, dropping them into a large pot of cold water. She turns on the hob, adds a pinch of salt, and stirs it gently with a wooden spoon. “Potatoes are on. Now we need to make the Yorkshire pudding batter.”

Minho sets down the knife, grabbing the ingredients she’s already laid out. Under her watchful eye, he begins mixing flour, eggs, milk, and a pinch of salt in a bowl. His brows furrow in concentration as he whisks the batter, his arms flexing slightly. Hayun watches quietly, a smile tugging at her lips.

“You’re pretty good at this,” she says.

Minho smirks, not looking up from the bowl. “Told you, I’m a man of many talents. What’s next?”

Hayun lines two deep rectangular dishes with greaseproof paper and preheats the oven. “Frying sausages,” she answers. “I’ll handle the bacon.”

Minho moves to the stove, heating a skillet and tossing in the sausages. As they sizzle, he glances at her. “Why do you need bacon if you’ve already got sausages?”

Hayun grins mischievously as she lays strips of bacon on another skillet. “You’ll see.”

Once the sausages are golden and fragrant, Hayun carefully wraps each one in the cooked bacon. She holds up one of the creations with a smile. “Pigs in blankets.”

Minho raises an eyebrow. “Pigs in blankets?”

“Yeah,” Hayun says. “Sausages are from pigs, and the bacon is the blanket.”

From the living room, Jisung’s voice rings out. “Are you making pigs in blankets toad in the hole?!”

“Yes!” Hayun calls back.

“I love you!” Jisung shouts, making Minho chuckle.

Minho carefully places the last bacon-wrapped sausage into the deep dish, arranging them evenly before stepping back. “Alright, chef. What’s next?”

Hayun grabs the bowl of batter Minho prepared earlier and slowly pours it over the sausages, the pale mixture spreading and filling the dish perfectly. “This,” she says with a grin, “is where the magic happens. The batter rises around the sausages to form a fluffy, crispy Yorkshire pudding.”

Minho watches intently, leaning on the counter as she pours the batter over the second dish. “How does it not just stay soggy?”

“It’s the heat,” Hayun explains as she slides both dishes into the preheated oven. “Super hot oven makes the batter puff up and get crispy on the edges. It’s science, Min.”

Minho hums, clearly unconvinced. “I’ll believe it when I see it.”

Hayun laughs, setting the timer for thirty minutes and turning back to the counter. “Now, we start the vegetables.”

She moves to the steamer, arranging the broccoli, carrots, and green beans in neat piles in the baskets before setting it up over boiling water. Minho peeks over her shoulder. “Why do you look so precise doing that?”

“Because presentation is part of cooking,” she teases. “Now, check the potatoes.”

Minho lifts the lid on the pot and peers inside. “Why is the heat so low? Aren’t these supposed to boil?”

“They are,” Hayun says, washing her hands. “But we don’t want them done too early. Timing is everything when you’re cooking a big meal. We still need to prep the onion gravy.”

Minho crosses his arms, leaning against the counter as he watches her move around the kitchen. “I feel like I’m just here to be bossed around.”

“You’re here to help,” Hayun corrects, pulling out onions and beginning to peel them. “Now grab a knife and start slicing.”

Minho takes an onion and slices into it, glancing at her. “You know, you’re way too organized for someone who’s burned water before.”

Hayun rolls her eyes. “I didn’t burn water. I just forgot I was boiling it, and the pot went dry.”

Minho chuckles. “Sure, princess.”

They work in comfortable silence for a while, slicing onions and preparing the other ingredients for the gravy. Minho occasionally sneaks glances at her, smiling when he notices how focused she looks, her lips slightly pursed in concentration.

“You’re really good at this,” he says suddenly.

Hayun pauses, looking up at him. “Good at what?”

“Cooking,” Minho replies, gesturing at the organized chaos on the counter. “You’re like... competent. It’s surprising.”

She laughs, her cheeks flushing slightly. “Thanks, I think?”

Minho smirks, brushing a piece of onion off his fingers. “It’s a compliment. Mostly.”

Hayun tosses a bit of onion skin at him, laughing when he flinches. “You’re the worst.”

“And yet, here I am, slicing onions for you,” he replies with a grin.

They finish prepping the gravy ingredients, setting them aside for later. Hayun glances at the timer on the oven. “Fifteen minutes left. Let’s check on the batter.”

Minho crouches in front of the oven, squinting through the glass. “Holy shit. It’s puffing up. It actually works.”

“Told you,” Hayun says, leaning over his shoulder to look. “Yorkshire pudding magic.”

Minho straightens, turning to face her with a teasing grin. “You’re not allowed to look this smug.”

“I think I’ve earned it,” Hayun retorts, bumping his shoulder with hers.

Minho grabs the pot of boiled potatoes, draining them into the sink. “Alright, twig wrists, hand me the masher.”

Hayun snorts as she passes him the masher and a mixing bowl. “Jisung usually does the mashing because he insists it’s the most therapeutic part of cooking.”

Minho starts mashing with a dramatic flourish. “Therapeutic for him, labour for me.”

“You’re so dramatic,” Hayun teases, opening the fridge and grabbing the garlic cream cheese. She scoops out a generous dollop, plopping it into the bowl. Then she adds a splash of milk and a pinch of salt. “Here, this will make it heavenly.”

Minho mashes a little harder, mixing everything together. “You know, you keep calling this heavenly, but I have my doubts. What’s so special about garlic cream cheese, anyway?”

“It’s magic,” Hayun replies, her tone almost reverent. “Trust the process.”

“You sound like a Pinterest board,” Minho grumbles but continues mashing until the potatoes are smooth and creamy.

Meanwhile, Hayun turns to the pan of onions sizzling on the stovetop. She stirs them, adding flour and stock to create a rich, aromatic gravy. The kitchen fills with the comforting scent of onions and herbs, making Minho pause mid-mash to sniff the air.

“Alright, maybe I’m starting to believe,” he admits, grabbing five plates. He starts plating up the mashed potatoes and steamed vegetables with precision, clearly trying to impress her.

Hayun glances over. “Look at you, Mr. Perfectionist. Do you want to be a chef in your next life?”

Minho grins. “Nope. I just like showing off.”

The oven timer beeps, and Minho sets down the last plate to pull out the toad in the holes. He carefully places one on the counter for his housemates and brings the other to Hayun. “Here’s your masterpiece, Princess.”

“Don’t call me Princess when you’re holding my creation,” Hayun scolds lightly, but she’s smiling. She quickly starts cutting portions, spooning onion gravy generously over each slice.

Minho picks up the pot of leftover mashed potatoes and takes a bite. His eyes widen. “Holy shit, this is actually really fucking good.”

“Told you,” Hayun says smugly as she drizzles gravy over the last plate. “It’s all about the garlic cream cheese.”

Before Minho can retort, Jisung, Felix, and Jeongin appear in the kitchen, lured by the smell of food. They immediately start peppering Hayun’s face with kisses, one on her cheek, one on her forehead, and one on the top of her head.

“Stop!” Hayun laughs, swatting at them half-heartedly.

The trio suddenly freeze, realizing Minho is standing right there. They all look at him like deer caught in headlights. Minho raises an eyebrow, casually eating another bite of mashed potatoes.

“What?” Minho says, smirking. “You all like dick. I’m not worried. Unless—” He turns to Hayun with mock suspicion. “Something I should know?”

Hayun laughs, raising her hand. “Vagina haver, right here.”

Felix groans, burying his face in his hands. “You’re insufferable.”

Jisung leans against the counter, grinning at Minho. “You’re actually not freaking out. Impressive. Most straight guys would be sweating by now.”

Minho shrugs, still munching on potatoes. “I’m comfortable with my masculinity. Plus, I’ve got the girl, so what do I care?”

Jeongin shakes his head with a laugh. “You’re cocky as hell.”

“Damn right,” Minho replies. “Now sit your asses down and eat. Hayun’s been slaving over this for you ingrates.”

Hayun rolls her eyes but can’t hide her smile. She places the plates on the table, and everyone gathers around, digging in with eager anticipation.

Minho takes his first bite of the toad in the hole and pauses, savouring the flavours. “Alright,” he says after a moment. “This is fucking amazing. I take back everything I said about your cooking skills.”

Hayun beams. “Thank you, Min.”

Jeongin raises his glass of water. “To Hayun, the best chef in the house.”

Everyone cheers, clinking their glasses together. Minho leans over to whisper in Hayun’s ear, “You might actually be winning me over with this cooking thing, Princess.”

She nudges him with her elbow, laughing softly. “Good. That’s the plan.”

"But you still can't cook bibimbap for shit,"

Taglist: @hityoulikebahng @drewsandsebastianswife @fackeraccount @lily-loves-kpop @stilldontknowhoiam

@ziggy1221 @justaspoonofjam @tr-mha-fan @candycurshidkwhatthehell

@heeseungspookie @smigcrazy @skzstannie @nightmarenyxx @beaann

[slasherhoe87]

🥧Slashers' Favourite Dish their S/0 Makes for Them🍲

Short and sweet. Just a little idea that popped into my head while watching Masterchef Australia

Feat. Brahms Heelshire, Jason Voorhees, Michael Myers (OG / Peepaw / RZ), The Sinclairs, Billy Loomis, Stu Macher, Harry Warden, Thomas Hewitt

BRAHMS HEELSHIRE

English Sunday Roast: pork roast with crackling, peas, yorkshire puddings, golden roast potatoes, roasted carrots, green beans and a boatload of brown gravy

Dessert? sticky toffee pudding

JASON VOORHEES

Cheesy Tuna Noodle Casserole - his mom made this dish for him all the time and he loved it

Dessert? lemon bars - another favourite of his that bring up the precious few good memories he has of his childhood

MICHAEL MYERS (OG)

Ground Beef Lasagna with extra white sauce

Dessert? pumpkin pie with a big dollop of vanilla cream

PEEPAW MYERS

Meatloaf with a side of creamy garlic mashed potatoes and roasted mix veg (its all easy on the teeth 😁😂)

Dessert? strawberry & rhubarb pie

RZ MICHAEL MYERS

Full Thanksgiving Dinner: roast turkey, stuffing, mashed potatoes, green beans, corn on the cob, dinner rolls, mix veg and lots of brown gravy and cranberry sauce (he remembers his mom when you make this and is flooded with good memories of her and him together)

Dessert? pecan pie

BO SINCLAIR

T-Bone Steak with a Loaded Baked Potato and Corn on the Cob as a side

Dessert? banana split

VINCENT SINCLAIR

Rump Steak with a Mixed Mushroom Sauce and a side of Sweet Potato Fries

Dessert? dark chocolate brownie with a scoop of mint ice cream

LESTER SINCLAIR

One-Pot Smoky Beans and Roadkill Meatball Stew

Dessert? ice cream sundae

BILLLY LOOMIS

Spaghetti Bolognaise with lots of Red Sauce

Dessert? chocolate lava cake - he likes watching the chocolate sauce spill out of from its middle

STU MACHER

Pepperoni Pizza

Dessert? birthday cake flavoured ice cream in a sugared cone with tons of sprinkles on top

HARRY WARDEN

Fillet Steak with a Red Wine Sauce, Garlic Parsnip Mash and Roasted Green Asparagus as a side

Dessert? black forest cake

THOMAS HEWITT

Chili Con Carne - likes it with ground beef you purchased from the butcher or with more... questionable ground "beef" - as long as you make it, he loves it

Dessert? peach cobbler

[featherlesswings]

I just realized there are probably lots of you out there who don’t know how to cook, or struggle with “there’s nothing to eat” idling. And especially with finding enough food to eat for what little money you have, in these trying times.

Pending the expected price gouging from the new regime here in the US, here are some suggestions.

Cabbage! It’s cheap, for a LOT of food. Usually under $1 per pound where I live.

Eggs, depending what’s Going On Outside 🙃

Avocados are pretty inexpensive, and you can get 2 servings out of each one. They’re roughly $1 each here. If you have ramen, throw 1/4 to 1/4 an avocado on top of each serving, to make it more of a meal.

Rice is your best friend. You can add it to a lot of things to make more food. Honestly, a can of black beans, seasoning, and some rice, mashed together, makes great veggie burgers.

A small bag of flour, even if you don’t know how to bake. If you have grease left from cooking meat, you can make gravy. Broth or boullion + water, or milk is the only other thing you need.

If you don’t already drink tea, you can get a box of 20 tea bags of whatever flavor interests you, for not very much, and make a cup whenever you want something different to drink. Floral herbals are especially tasty even without sweetener. You can add ice, if you want something cold.

Tofu tends to be cheaper than meat, nowadays, at least where I live. There are lots of great recipes for flavoring and cooking it in ways that are yummy. You don’t have to be vegan to eat it, it’s just a nice, healthy protein in general. Throw some cheese on your tofu, I don’t care.

Check your local “International” section, because some things could be cheaper than the kind aimed at locals. For me, a lot of the stuff in the Hispanic food section is like half the price of the “white people kind.” I just recently learned how to make Sopa de Fideo, without knowing what it was until I saw the pasta cost $.50, and looked up recipes. It’s delicious and incredibly cheap for a LOT of food.

In a pinch, you can make soup out of almost whatever you have left in your space. My grocery money is a day late today, so I made “scrap soup” out of the last bit of cabbage, some minced carrots, leftover chili ramen seasoning, peanut butter, and the last handful cheap dried gnocchi I had left from last week.

Cheap Lazy Vegan and FitGreenMind on YouTube both have great inexpensive recipes. Also the podcast Eating While Broke, while not usually focused on the recipes, always has one or two “this is what I ate when I was poor” recipes, which they cook and then eat together. I’ve found some interesting ideas from that show!

Here are some recipes I’ve thrown together and liked lately:

*Fraggle snack*

Cucumber

Radishes

Mayonnaise

Worcestershire

Lime juice

Cilantro, chopped

Ramen flavor packet

Uncooked ramen, crushed

Use vegetable peeler or mandolin to slice cucumber & radishes. Mix together mayo, Worcestershire sauce, lime juice, & cilantro, and a teaspoon of ramen seasoning, toss with vegetables. Top with crushed ramen.

*Version 2* :

Packet tuna

Maybe a teaspoon of anchovy paste

1-2 Tablespoons mayo

Lime juice

Nutritional yeast

Half avocado

6-8 inch cucumber

2 radishes

A handful of walnuts

5-8 saltine crackers

Mix tuna, mayo, lime juice, anchovy paste, and a sprinkle of nutritional yeast to taste in a bowl. Use a vegetable peeler or mandolin to slice cucumber and radishes, add to tuna mix. Cut avocado into cubes, add to bowl, stir intil combined. Chop or crumble walnuts and crackers on top.

*Crab salad*

2-3 green onions, chopped

2-3 radishes, diced or slivered

1 carrot, shredded

Snack pack of imitation crab

Half an avocado, diced

1 tablespoon kewpie mayo

2 tablespoons chive & onion cream cheese

A dash or two of Worcestershire

Cooked white rice

*Faux Congee*

1/2 - 1 c day old cooked rice

2 c water

1 1/2 teaspoon chicken Better than Boullion

Pepper, paprika, onion powder, parsley, powdered ginger : to taste

2 T sweet onion, minced

2-3 T shredded leftover chicken

One egg

Half an avocado (topping)

Heat water to boiling in a small to medium pot. Stir in boullion until combined, then add rice and break up with spoon. Season to taste, add onions, and cook until onions are cooked and broth is thickened/rice have swelled and split. Add shredded chicken, return to boil, and crack in raw egg. Cover, wait until top of egg turns white, remove from heat. Serve with avocado on top.

Alternatively, you could toss in minced or shredded carrots at the same stage as the onion, or replace the chicken with protein of choice.

*Potato soup*

2 cups water per person (or broth)

1 cube boullion per cup water (omit if using broth)

1 large potato per person

1 large carrot per person

1/8 vidalia onion per person

1 T butter per person

1/4 c milk per person

1/4 c ham per person

1-2 slices bacon, cooked & crumbled, per person

1/4 c peas per person

2-3 bay leaves

Dried parsley

S&p to taste

Bring water to boil in an appropriate sized pot, add bouillon cubes, carrots, & onions. Simmer for 10-15 minutes, add potato, butter, & seasonings. Continue to simmer until potatoes & carrots are tender, add preferred meat, peas, & milk. Simmer 5 minutes more, serve.

[the-umiran-amulet]

Are there any dishes that certain regions are well known for?

Gotham It's already been touched on in the story that the waters around Gotham and Bludhaven produce some of the tastiest lobsters known in all of Styrene, though seafood in general is pretty popular in these 2 regions. Lobster thermidor is probably the most popular dish here, and is most often served with salads or fresh crusty bread.

Pirate's Cove Pirate's Cove is best known for its spicy pulled pork or chicken, most often served over coconut rice and with a side of fried plantains or corn on the cob.

Middle Zealand The people who live here are very much the meat-and-potatoes sort, and make some of the most mouth-watering roasts anyone could encounter. Large chunks of beef are slow-roasted all day with chopped root vegetables, usually carrots or parsnips and onions for additional flavor, and served with a heaping pile of mashed potatoes drowned in butter or gravy, depending on your preference. Cottage pie is a close contender.

Old West They like to keep things simple here. Give an Old Western a giant slab of grilled steak with their famous sweet-and-spicy sauce, and they're happy.

Cape Space The people of Cape Space are innovators not only of science but of food as well. A sandwich called a "hamburger" has swiftly risen in popularity here of late.

Undar Undar is probably better known for its spices than any one particular dish, but a favorite that many emigrants have brought with them is dolma, or stuffed grape leaves. In Undar they're traditionally made with goat or lamb and millet mixed with spices and fresh herbs. Those who have moved to Octan have experimented with using any number of meats and grains, though the herbs and spices used have remained relatively the same.

Octan The people here are probably best known for having a sweet tooth, as there are more pastries and other desserts produced in Octan than any other region in Styrene. Cheesecake is probably the most common, with its readily available ingredients and being relatively easy to make. Another popular treat, if you've got the coin to spare, is ice cream.

[kabillieu]

We're doing our usual low-key Thanksgiving at home tomorrow, just the four of us. I'm a little tired of the sides I usually make, but I didn't have it in me this year to branch out and try new things. I also like my gross Southern sides too. I can't help it. Casseroles raised me. I did add an (eggless) baked macaroni and cheese because so much of what I'm making has eggs in it, and R can't have eggs. Today I made cornbread muffins for the cornbread dressing I'll assemble tomorrow. I mixed the broccoli casserole and put it in the fridge. I made spinach dip. I have sparkling wine and orange/mango juice for mimosas. Dominic said he's going to make some sausage cheese balls for breakfast, and I'm really looking forward to that. I also have things to make a cheese board, but I bet we won't even get around to that. Here's what we're eating tomorrow:

Sausage cheese balls, with mimosas for me.

Spinach dip with sliced red and yellow sweet peppers and tortilla chips.

Fried turkey and gravy, cornbread dressing, jellied cranberry sauce (from a can obviously), broccoli casserole, baked macaroni and cheese, green beans, and yeast rolls.

For desert I wanted to make a chocolate chess pie, but all the premade frozen pie shells were gone when I finally went grocery shopping yesterday, and though I'm capable of making a pie crust from scratch, that's more effort than I care to put forth, so I grabbed two different kinds of frozen apple tarts and apple dumplings, and we'll have those with vanilla ice cream, and I think that will be good enough.

Thanksgiving used to be one of my favorite holidays, but as I get older it seems more and more complex. Regardless, I am grateful to eat too much gross but delicious food with the family I love.

[helly-watermelonsmellinfellon]

So, the drama currently going on in my life is Dave throwing a 3- month temper tantrum based on something I said months ago.

3 months ago, we were in a motel, and I was STILL sleeping on the floor. We had no food left besides bags of rice, cans of mixed veggies, and cans of diced tomatoes(plus salt, pepper, and garlic powder). Obviously, everyone was hungry. We only had a few dollars in the PayPal, and that money came from a renewed Subscription on my Ko-Fi.

At most, it was enough for rising-crust pizza at Walmart. Or... a tub of ice cream apparently.

See. Dave spent the past several hours complaining about there being no food and everything Bethy suggested was shot down cuz he had no money. Mom had no money. And there was less than $10 on PayPal, which was given through Ko-Fi, which PayPal took a portion of, so it was even less than the Subscription cost. And after hours of back and forth he suddenly sits up and goes, "Let's get ice cream."

So I, being the one with common sense and no small amount of annoyance, asked, "Why are we wasting money on ice cream after going hungry all day? Why would you buy ice cream instead of food?" (And his ass wonders why he can't lose weight? What is the obsession with ice cream ffs?)

Ever since then, he has been throwing a tantrum. Turns out, he HAD money of his own he just didn't want to use it personally. So, he drove out to get HIMSELF ice cream, and got like a pack of already-made cones, that he then ate all right there.

He was going to use MY MONEY to buy ice cream for everyone instead of getting like, stuff for PB&Js(which we could have afforded). He had some petty cash of his own on hand AFTER filling the gas tank, with more of MY MONEY.

His tantrum has extended all the way up to now. I've talked about how we've been able to do so much since we're not homeless anymore and we now have a stove. We've made homemade cheese sauce for mac n' cheese, homemade biscuits, homemade gravy, and homemade pasta. We've had chili, quesadillas, spaghetti & meatballs, baked chicken, ham & scalloped potatoes, hasselback potatoes, oatmeal, sausage gravy & biscuits, pancakes, rice, all sorts of canned veggies, soups, cereal, egg & cheese bagels, grilled cheese, PB&Js, lasagna, French Toast, and homemade Salisbury steak with a different homemade gravy.

Also, we made brownies. (And I'm gonna make choco chip cookies and Rice Krispy Treats soon.)

AND DAVE ATE NONE OF IT.

He whines about going hungry and having nothing to eat to anyone who will listen, but it's because of his own fragile ego. All cuz I had a problem with his plan on spending MY MONEY on shit we did not need; he's making it everyone else's problem.

(The biggest issue is that the lease is in his name this time so... mom doesn't want to start anything with him just to be safe. And ain't that a sad reality? We have to worry about potentially being kicked out if we offend him too much. After an entire year of me and donations from generous strangers keeping us afloat so we're not in a van all the time, we still can't fully relax cuz his ass is ungrateful. He's now telling people he's been working this entire time, and he will ignore all the good other people have done for us because it didn't come from him specifically.)

[silvesi]

Hello! I've been tagged to do this 3 times, by @dotmander @commander-winterberry and @lynxfrost13 , as I am SLOW! Unfortunately, now that means you get three characters >:3

Unusual muse associations:

Fedsy :

Seasoning: Does lemon juice count?

Weather: That really bright sunlight after a storm. Humid.

Colour: Rose red

Sky: Sunset, but when the lighting is such that the sun is red and the clouds are that dark purple haze

Magical Power: Teleportation. CREATURE MODE.

Plant: Ti plant, specifically cordyline tango. the pinkey one.

Weapon: Dagger

Subject: Chemistry

Social media: Twitter. To piss people off.

Makeup product: Really brightly coloured liquid eyeliners. Probably red.

Candy: Those plastic sherbet straws that u get to fill with so many different flavours from a huge dispenser 

Fear: losing control-?

Ice cube shape: Sphere. Orb.

Method of long distance travel: Skiff

Piece of Stationery: Ink brush

Three Emoji: 💜😔🪷🔪 FOUR.

Celestial Body: VENUS. (small. hot. all round chaotic. Eats scientific equipment for fun.) 

Dralsin :

Seasoning: gravy is seasoning

Weather: Generic day, temperature is okay, it's a bit grey but whatever. Oddly still, though. why is there no wind.

Colour: <- ourple :)

Sky: That kinda sunset/night where there's no sun left but there's light scattering off the atmosphere, just barely.

Magical Power: Shadow beast Mode, defensive invulnerability edition?

Plant: Insanely large croton.

Weapon: Sword/shield

Subject: Phys ed.

Social media: facebook, begrudgingly.

Makeup product: uh, shaving cream? he's meticulous abt shaving his cute tree fuzzies

Candy: THERE'S THIS ONE HARD CANDY IN YORKSHIRE MIX. IT'S DARK. WEIRD TRIANGLE SHAPE. AND IT TASTES SO BAD. ANISEED???

Fear: Being rejected, outcast

Ice cube shape: frozen plastic water bottle smashed on counter

Method of long distance travel : The Mists

Piece of Stationery: pencil, but it has to be sharpened badly with a knife

Three Emoji: 😐🐈‍⬛👾

Celestial Body: The Kupier belt

Larry:

Seasoning: samphire

Weather: overcast, gentle snow, light breeze.

Colour: icy blue :)

Sky: sunrise blues and pale yellows

Magical Power: HOLY, CONDITION CLEANSING, PURGING FLAME

Plant fungus: Mycena subcyanocephala. sry it has no non latin name its cute as hell tho

Weapon: greatsword

Subject: Art

Social media: no

Makeup product: noooooooo

Candy: Peach gummies

Fear: Causing others suffering through his own actions

Ice cube shape: default cube

Method of long distance travel: Airship

Piece of Stationery: Mechanical eraser

Three Emoji: 👍🫂🪼

Celestial Body: uranus. (blue. sad. lonely. COLD. just like larry fr)

Alright I'm tagging at random, no pressure!

@little-leaf-man @sunsrefuge hiii

[sleidog]

and for your ease, here's some photos and descriptions of some of these that you may not be familiar with!

Cornish pasty! this is a little pastry pocket with a meat and veg filling that has PGI status. the traditional and authentic filling is; beef, turnip, potato and onion with salt and pepper, the ingredients make their own gravy inside the pastry case and their original purpose [as with a lot of these pastry held meat and veg dishes; may have been to provide a meal to workers who did manual labour in mines, they could get the pastry dirty and discard it while still enjoying the filling.

the toad in the hole! no toads harmed in the making of this; this is a pancake-esque batter and sausages in a tray that are cut into portions, usually with mash potato or roast potato and gravy! quite often if we made this and had left over batter, we'd make pancakes for dessert, so we liked our batter quite plain; but you can add all sorts of seasonings to it!

proper fish and chips, down south in particular we love it with a curry sauce that's particularly unique to fish and chip shops, it's mild and very thick, similar to a westernized chinese curry sauce [you'll often find mixes for it in stores called 'chip shop curry sauce'] our fish and chips is generally going to be a chunky piece of white fish, cod or haddock but it can be other fish as well, along with chunky hand cut chips that slightly resemble steak fries, but they're much softer. not personally my favorite, but i didn't grow up eating a lot of fish!

lancashire hotpot, this is a stew of lamb and veggies in a rich gravy topped with very thinly sliced potato that turn into little crisps on top, it's fun to eat around a table with family when it's cold, since it's super rich and fatty

the scotch egg! imagine a jammy boiled egg concealed in a meatloaf-esque meatball that's been coated in breadcrumbs and fried, then you have a scotch egg! personally i love to make these fresh and the store bought cold ones just don't compare, they can be fiddly to make right, but they're just very fun things

probably one of our most loved curries in the UK, theres some controversy over who created it, between a chef from glasgow and our large south asian community, but we all agree that it's wonderful and easy to prepare and a great introduction to get fussy kids to try curry

knickerbocker glory is a hilarious name, but really it's just an ice cream sundae rippled with raspberry syrup with fresh fruits, you find them a lot by the seaside! sometimes these sundaes will also have jellies and custards included, but from my experience, vanilla icecream, raspberry syrup, fresh fruit, whipped cream and a cherry on top is the classic

banoffee pie! this is a no bake pie similar to a no bake cheesecake. it's a crumbly biscuit and butter base with layers of toffee sauce, bananas and cream on top, it's very rich and indulgent and always makes a mess

and at request of my US living fiance, his absolute favorite, sticky toffee pudding! this is a hot steamed sponge cake with chopped walnuts and dates with a sticky toffee sauce that's drizzled on top [or sometimes injected into the cake itself] it's incredibly rich and best served with icecream!

[lakshinandeibam]

Discover the Richness of Bharat Dry Fruits: A Treasure of Nutrition and Taste

When it comes to wholesome nutrition and exquisite taste, nothing quite matches the allure of Bharat Dry Fruits. These natural powerhouses are not only a symbol of India’s rich culinary heritage but also an essential component of a healthy lifestyle. From almonds and cashews to raisins and pistachios, dry fruits have been cherished for centuries for their exceptional benefits and delightful flavors. Let’s dive deeper into the world of Bharat Dry Fruits and discover why they deserve a place in your daily diet.

The Legacy of Bharat Dry Fruits

India has always been renowned for its diverse agricultural produce, and dry fruits hold a special place in this tradition. The term “Bharat Dry Fruits” reflects the country’s extensive variety of high-quality dried nuts and fruits that cater to every palate. These nutrient-rich foods are sourced from different regions of India, such as almonds from Kashmir, cashews from Kerala, and raisins from Maharashtra.

Dry fruits have played an integral role in Indian culture, not just as a delicacy but also as an offering in religious ceremonies, festive treats, and gifts. Their long shelf life and high nutrient content make them a preferred choice for all occasions, from traditional sweets to modern energy bars.

Nutritional Benefits of Bharat Dry Fruits

One of the key reasons for the popularity of Bharat Dry Fruits is their exceptional nutritional profile. They are packed with essential vitamins, minerals, antioxidants, and healthy fats that promote overall well-being. Here are some of the key benefits:

1. Rich Source of Nutrients

Bharat Dry Fruits are a concentrated source of nutrients. Almonds are rich in Vitamin E, magnesium, and fiber; walnuts are known for their omega-3 fatty acids; while raisins and dates are excellent sources of natural sugars and iron.

2. Boosts Immunity

Loaded with antioxidants, dry fruits help combat free radicals in the body, reducing the risk of chronic diseases and boosting the immune system.

3. Promotes Heart Health

Nuts like almonds, walnuts, and pistachios are rich in heart-friendly fats, which help reduce bad cholesterol (LDL) and maintain healthy blood pressure levels.

4. Aids in Weight Management

Despite their calorie density, dry fruits can aid in weight management when consumed in moderation. Their high fiber content keeps you full for longer, reducing unnecessary snacking.

5. Improves Digestion

Dry fruits like figs and prunes are rich in dietary fiber, which helps maintain a healthy digestive system and prevents constipation.

Popular Varieties of Bharat Dry Fruits

The variety of Bharat Dry Fruits available is vast, catering to different tastes and preferences. Some of the most popular ones include:

Almonds (Badam)

Known for their crunchy texture and mild flavor, almonds are a favorite for snacking, baking, and garnishing desserts.

Cashews (Kaju)

Cashews are prized for their creamy texture and slightly sweet taste, making them perfect for gravies, sweets, and snacking.

Walnuts (Akhrot)

With their unique shape and earthy flavor, walnuts are often used in salads, desserts, and as a topping for breakfast cereals.

Raisins (Kishmish)

These dried grapes are sweet and chewy, often added to desserts, trail mixes, and savory dishes.

Pistachios (Pista)

Pistachios are loved for their distinctive flavor and vibrant green color, making them ideal for sweets and ice creams.

How to Include Bharat Dry Fruits in Your Diet

Incorporating Bharat Dry Fruits into your diet is both easy and enjoyable. Here are some ideas:

1. Healthy Snacks

Carry a mix of almonds, cashews, and raisins for a quick, energy-boosting snack.

2. Breakfast Toppings

Sprinkle chopped dry fruits on your oatmeal, yogurt, or smoothie bowls for added texture and nutrition.

3. Desserts and Sweets

Use pistachios and almonds to garnish traditional Indian sweets like kheer, halwa, and laddoos.

4. Savory Dishes

Add cashews to curries and pulaos or use raisins in stuffing and salads for a touch of sweetness.

5. Homemade Energy Bars

Blend a mix of dates, almonds, and walnuts to create nutritious and delicious energy bars.

Tips for Buying and Storing Bharat Dry Fruits

To enjoy the maximum benefits of Bharat Dry Fruits, it is essential to choose high-quality products and store them properly.

1. Quality Check

Look for dry fruits that are fresh, clean, and free from artificial additives or preservatives.

Opt for unsalted and unroasted varieties to avoid excess sodium and added oils.

2. Proper Storage

Store dry fruits in airtight containers to keep them fresh.

Place them in a cool, dry place away from direct sunlight to prevent spoilage.

Refrigerate nuts like walnuts to extend their shelf life.

[punsify1]

200+ Best Christmas Puns To Sleigh Your Holiday With Laughter

The holiday season is better with laughter and joy. Christmas puns bring lighthearted fun to festive gatherings. Share the cheer with clever wordplay.

From cards to party banter, puns add holiday flair. They're simple, relatable, and perfect for everyone. A touch of humor makes every moment magical.

These puns fit any celebration, from dinners to decor. Spread smiles with a creative and witty holiday twist. Let the sleigh ride of giggles begin!

Read More: 200+ Best Christmas Puns To Sleigh Your Holiday With Laughter

200+ Best Christmas Puns To Sleigh Your Holiday With Laughter

Christmas is the season for joy, and nothing spreads cheer quite like a good pun. Adding humor to your celebrations can create unforgettable memories. Whether for cards, gift tags, or captions, Christmas puns bring a unique charm to your holiday traditions.

Why Christmas Puns Are Holiday Favorites

Christmas puns are a perfect mix of humor and festivity. Here's why they’re loved by all:

Easy to Enjoy: Simple and relatable for all ages.

Versatile: Great for conversations, decorations, and gifts.

Memorable: They stick in your mind and make you smile.

Creative Ways to Use Christmas Puns

Puns are versatile and can make every holiday element more fun:

Greeting Cards: Add a witty pun for a personalized touch.

Party Invitations: Grab attention with clever wordplay.

Social Media Captions: Boost your posts with festive humor.

Where to Sprinkle Christmas Puns

Integrate puns into various holiday settings for maximum impact:

Gift Wrapping: Use puns on tags to make presents unique.

Decorations: Add humor to ornaments, banners, or stockings.

Dinner Menus: Name dishes with playful phrases, like “Gravy Train” or “Yule Log Cake.”

Tips for Crafting the Perfect Christmas Puns

Stay Festive: Use popular Christmas themes like snow, elves, or reindeer.

Keep It Snappy: Short puns are easier to remember and share.

Match the Occasion: Tailor your puns to suit the celebration.

Holiday Humor: 10 Christmas Puns

What do you call a frozen dog? A chili dog!

Why was Santa good at karate? He had a black belt in "sleigh-fense."

What do you call a snowman tantrum? A meltdown!

Why don’t elves trust stairs? They’re always up to something!

How do you describe Santa’s job? It’s snow joke!

What do reindeer hang on their Christmas trees? Horn-aments!

Why did the Christmas tree go to the barber? It needed a trim!

What’s a snowman’s favorite dessert? Ice cream sandwiches!

How does Santa stay warm? He wraps up in Claus-trophobic blankets.

Why was the ornament afraid? It was hanging by a thread!

[australiaaromaindian]

Indian Restaurant in Epping: Discover Authentic Flavors at Aroma Indian Cuisine

If you're searching for the finest Indian restaurant in Epping, Aroma Indian Cuisine is your ultimate destination. This renowned eatery is celebrated for its authentic Indian dishes, warm hospitality, and a menu that promises to take your taste buds on an unforgettable journey.

Why Indian Cuisine Stands Out

Indian cuisine is a global favorite, known for its rich flavors, diverse ingredients, and aromatic spices. Here’s why it’s cherished:

Cultural Heritage: Every dish tells a story, reflecting India's regional diversity.

Bursting Flavors: A perfect balance of spices creates layers of taste in every bite.

Health Benefits: Many Indian dishes incorporate spices like turmeric, cumin, and ginger, known for their medicinal properties.

At Aroma Indian Cuisine, you can savor these aspects in every dish.

Aroma Indian Cuisine: The Epitome of Indian Dining

Aroma Indian Cuisine has carved its place as a favorite Indian restaurant in Epping. Here’s what sets it apart:

Authenticity: From North Indian curries to South Indian specialties, the menu is crafted to bring the true essence of Indian cooking.

Fresh Ingredients: Only the freshest produce and finest spices are used to create every dish.

Inviting Atmosphere: The restaurant’s ambiance is perfect for family meals, romantic dinners, or casual gatherings.

Explore the Menu

Aroma Indian Cuisine offers a rich menu with a variety of vegetarian and non-vegetarian options.

Appetizers

Samosas: Golden, flaky pastries filled with spiced potatoes and peas.

Chicken Tikka: Succulent pieces of chicken marinated in yogurt and spices, cooked in a clay oven.

Onion Bhaji: Crispy onion fritters, a perfect starter for any meal.

Main Courses

Vegetarian Delights

Palak Paneer: Cottage cheese cooked in a creamy spinach gravy.

Vegetable Korma: A mix of fresh vegetables simmered in a cashew-based sauce.

Dal Makhani: Slow-cooked black lentils in a buttery, aromatic gravy.

Non-Vegetarian Favorites

Butter Chicken: Tender chicken pieces in a rich, creamy tomato sauce.

Lamb Rogan Josh: A flavorful curry with tender lamb cooked in traditional Kashmiri spices.

Goan Fish Curry: A coastal delicacy with fish cooked in a tangy and spicy coconut gravy.

Breads and Sides

Garlic Naan: A fluffy bread infused with garlic, perfect for scooping up curries.

Basmati Rice: Fragrant, perfectly steamed rice that pairs well with any dish.

Desserts

Gulab Jamun: Soft, syrup-soaked milk dumplings.

Mango Kulfi: Traditional Indian ice cream flavored with mango.

Perfect for Every Occasion

Aroma Indian Cuisine is not just a restaurant; it’s a place to create memories.

Family Dinners: A welcoming environment for a hearty meal with loved ones.

Romantic Dates: The cozy ambiance sets the tone for an intimate evening.

Special Events: Host your celebrations with customized menus and impeccable service.

Customer Favorites

Patrons rave about the delectable dishes and exceptional service at Aroma Indian Cuisine. Popular picks include:

Butter Chicken: A crowd favorite for its creamy, indulgent flavor.

Biryani: A fragrant and flavorful rice dish loved by all.

Garlic Naan: Perfectly baked and a great companion to any curry.

Why Visit Aroma Indian Cuisine?

If you’re still wondering why Aroma Indian Cuisine is the best Indian restaurant in Epping, here’s why:

Authentic Recipes: Each dish reflects the rich culinary heritage of India.

Top-Notch Service: Friendly and attentive staff make your dining experience unforgettable.

Variety of Options: From mild curries to spicy delights, there’s something for everyone.

Tips for First-Time Visitors

Try the Signature Dishes: The Butter Chicken and Lamb Rogan Josh are must-haves.

Pair Your Meal: Complement your curry with naan or biryani for a complete experience.

Leave Room for Dessert: End your meal on a sweet note with Gulab Jamun or Kulfi.

Conclusion

For an authentic Indian dining experience, Aroma Indian Cuisine is the ultimate choice in Epping. Whether you're a fan of spicy curries, flavorful biryanis, or indulgent desserts, this Indian restaurant in Epping delivers on all fronts.

Visit Aroma Indian Cuisine today and discover the rich flavors, warm hospitality, and vibrant atmosphere that make it a standout dining destination. Experience the best of Indian cuisine right here in Epping!

[thanjaiblogger]

Arrowroot Powder: The Versatile and Natural Ingredient

Arrowroot powder, derived from the roots of the arrowroot plant (Maranta arundinacea), is a gluten-free and natural starch that has been used for centuries. Known for its neutral taste, fine texture, and impressive versatility, arrowroot powder has become a popular choice in culinary, health, and skincare applications. This article explores its origins, benefits, and diverse uses, making it an essential ingredient in every household.

Origins and Composition

Arrowroot is a tropical plant native to South America and the Caribbean. Its name is believed to come from its traditional use by indigenous people as an antidote for arrow wounds. The starch is extracted from the rhizomes (underground stems) of the plant through a process of washing, peeling, and grinding, followed by drying to produce the fine, white powder.

Arrowroot powder is prized for its simplicity and natural purity. It is free from gluten, grain, and common allergens, making it an excellent alternative for those with dietary restrictions. The powder consists primarily of carbohydrates and is low in fat, protein, and calories.

Culinary Uses of Arrowroot Powder

Arrowroot powder is a versatile ingredient in the kitchen, valued for its thickening and binding properties. Unlike cornstarch, arrowroot is flavorless and does not break down under acidic conditions, making it suitable for a wide range of recipes. Common culinary uses include:

Thickening Agent: Arrowroot is an ideal thickener for sauces, soups, and gravies. It creates a clear, glossy finish without altering the flavor of the dish. Unlike cornstarch, it works well at lower temperatures, making it a preferred choice for delicate recipes.

Gluten-Free Baking: Arrowroot is frequently used in gluten-free baking as a substitute for wheat flour. It adds lightness to baked goods and helps bind ingredients, resulting in a tender texture.

Coating for Frying: The powder can be used as a coating for fried foods, giving them a crispy texture while keeping them light.

Dairy-Free Ice Cream: Arrowroot helps improve the texture and consistency of non-dairy ice creams, preventing ice crystals from forming.

Pudding and Custards: It is often used in desserts like puddings, custards, and pie fillings for its smooth and creamy consistency.

Health Benefits of Arrowroot Powder

Arrowroot powder offers several health benefits, particularly for people with specific dietary needs:

Easy Digestion: Its simple composition makes it gentle on the stomach, making it suitable for infants, elderly individuals, or those with digestive issues.

Gluten-Free: As a naturally gluten-free ingredient, arrowroot is a staple in gluten-free diets and can replace grain-based thickeners.

Supports Hydration: Mixed with water, arrowroot is used in traditional remedies to alleviate dehydration and diarrhea due to its ability to bind water and electrolytes.

Low Allergenicity: Being free of common allergens, arrowroot powder is a safe option for people with sensitivities to grains or nuts.

Skincare and Cosmetic Applications

Arrowroot powder is also popular in skincare due to its absorbent and soothing properties. It is often used in natural cosmetics and DIY skincare products, such as:

Deodorants: It absorbs moisture and reduces odors, making it a key ingredient in natural deodorants.

Face Masks: Arrowroot can be combined with other natural ingredients like clay or aloe vera to create soothing face masks.

Body Powder: Its fine texture and moisture-absorbing qualities make it an excellent base for body powders.

Soothing Irritations: Arrowroot can help calm skin irritations and rashes when applied topically.

Conclusion

Arrowroot powder is a natural, gluten-free, and versatile ingredient that bridges the gap between culinary, health, and beauty needs. Whether thickening sauces, enhancing baked goods, or soothing the skin, its benefits are wide-ranging and accessible. Its growing popularity in modern kitchens and natural wellness routines underscores its timeless appeal, making arrowroot powder a must-have for those seeking simple, effective, and wholesome solutions.

[emptypuppybelly]

Tonight was probably the best Thanksgiving I've had in years...

Except for the end of the night which ruined such a magikal day..

The day started with my partner and I going to his families house for lunch/dinner. I was meeting more of his family for the first time so I was naturally very nervous. But it went great.

I didn't eat dinner last night and I felt so empty and light. I portioned small scoops of food onto my plate. A medium scoop of veggies, a small scoop of mashed potatoes with less than 1 tbsp. Of gravy and a medium amount of turkey, maybe about 4 slices about the length of my finger & about 2 fingers wide. So fairly small slivers.

All together it looked like a plate you'd serve to a child who had already been snacking throughout the day. Everyone else around me had full plates of cheesy potatoes, mashed potatoes, ham, turkey, stuffing, veggies, cranberry sauce..

I felt so good and ate so little I was so proud. When dessert came out there were 3 different pies, a box of mixed chocolates, and a huge plate of home made soft chocolate chip cookies.. I didn't bat an eyelash. Didn't eat any desserts and chugged bubbly water to make my tummy feel full and satisfied.. I was so proud of myself.

Then the 2nd location Thanksgiving came... A few hours later we arrived at my friend's house where I made another small plate of medium scoop of turkey, small scoop of potatoes and about 1 tbsp. Of gravy, with a medium scoop of carrots.

I felt proud of the small plate I made again. I ate the plate and felt satisfied with the small portions I allowed myself. Then I decided to try the fucking cheese... there was a beautiful handmade charcuterie board that one of the guests made, it had so many beautiful fruits, veggies, nuts, expensive cheeses and crackers, fancy meats shaped like roses and spirals.. you get the idea. It was beautiful.

I decided to allow myself one cracker with cheese. Holy good god that cheese had so much salty flavor and the cracker was seasoned to perfection.... I kept eating one after another and another and another... then had fruits, and nuts and more crackers and cheese.. ugh I couldn't stop myself and the shame started hitting..

I then went back and got some more turkey and potatoes. I started eating more... and then my partner made the comment "let me know when you want to switch seats with me to get away from that cheese board" haha ....

My heart shattered... I froze and stopped eating. I went and threw my plate of food in the trash. And for the first time since I was a teen... I went into the bathroom, turned the faucet on and started purging.. so I guess miss Mia is back. Triggered by an insensitive jerk comment... even when we got home and talked through everything he apologized so much but still said I didn't mean to make a joke about you "eating too much"... it hurt me so so soooooo much. I have felt disgusting all night. I always feel so fat compared to him because he is soooo skeleton skinny. Like all his bones protrude ALOT and he has ZERO fat. He's ex ana...

So for him to say I was over eating hurt so much. I totally knew I was over doing it and just enjoying the fuck out of food... but for him to make a comment like that destroyed me.

He doesn't see how little iv'e been eating. How much I've been restricting. How he eats bags of chips, popcorn, candies, cookies, ice cream, snacks and food all the time and how I turn it down every time he offers..

He wants me to be skinny and I know it. He wants me to lose weight and I know it. He won't directly say it, in fact he says the opposite when I ask him... but he makes comments.. he supports me eating less. He encourages me to diet by supporting me wanting to do it.. he is always attracted to skinny and beautiful... and he just says things in ways that make me feel so heavy and fat compared to him. I know he's grossed out by fat like I am and that's why he's ex ana. When we met he used to be disgusted by food all the time. Him getting sober has helped him alot with that but he still looks at lots of foods and gross and unpure.

I feel so fat and disgusting. I just want to cry. I threw up some of the food, but I couldn't get alot out, it was so thick and I kept gagging so loud. I tried to get out as much as I could but the pain started to become sooo bad in my stomach. I haven't purged in years so my body is definitely not used to it anymore. I really tried my best to get it out.. I felt so disgusted with myself..so ashamed. Soooooo repulsed. I cried on the bathroom floor with my head in the toilet...

I felt like I was taking so long.. so I got up and rinsed my eyes and my mouth and cleaned myself up. Put my clothes back to normal and then went back out. My hands were shaking and I had to choke back tears and act fine in front of everyone.. he knew he hurt me.. he saw it in my eyes & asked me if I was okay, and said he didn't mean to hurt me. I pretended I was fine and went on with the night the best I could.. forcing smiles and laughter but unable to get thoughts of shame and embarrassment out of my head.. thoughts of what a fat uncontrollable pig I am for consuming so much food without being able to stop..

Eventually when we got home him and i talked through everything and he apologized and was so sweet and sensitive to everything... but holy shit this was so fucking painful and hurtful. It ruined my whole night and I am so ashamed of myself. I didn't eat any desserts or any sweets... I did so good untill I snapped because I allowed myself to try a cracker with fancy cheese. It started a whole binge in front of everyone and my partner even made a joke about me being a little porker and needing to "move away from the cheese lol" soooooo not funny... my heart is broken and I feel obese.

11/28/24

[savingtipsforyou]

Thanksgiving Grocery Essentials: What to Buy

Thanksgiving is all about gathering with loved ones, sharing gratitude, and enjoying a delicious meal. Planning the perfect feast requires organization, preparation, and, most importantly, a well-thought-out shopping list. Whether you’re hosting your first Thanksgiving or are a seasoned pro, this guide will help you shop efficiently and ensure you don’t miss a thing.

From appetizers to desserts, every dish plays a crucial role in creating a memorable Thanksgiving experience. Below is the ultimate shopping list broken down into categories to simplify your preparations.

1. The Star of the Show: The Turkey

No Thanksgiving table is complete without a turkey. Here’s what to consider:

Fresh or Frozen Turkey: Choose based on your preference and the number of guests. A fresh turkey is quicker to prepare, but a frozen one offers more flexibility.

Turkey Alternatives:

Ham

Vegan substitutes like Tofurky or Field Roast

Pro Tip: Don’t forget to order your turkey in advance, especially if you want a fresh one!

2. Stuffing and Gravy

Stuffing adds heartiness to the turkey, while gravy ties everything together. Here’s what you’ll need:

Stuffing Ingredients:

Pre-packaged stuffing mix or bread cubes

Onions, celery, herbs (like sage and thyme)

Gravy: You can buy it premade or use turkey drippings to make it from scratch.

3. Essential Side Dishes

The sides are just as important as the main course. Add these crowd-pleasers to your shopping list:

Mashed Potatoes: Potatoes, butter, milk/cream

Sweet Potatoes: For a sweet potato casserole or candied sweet potatoes

Green Beans: Perfect for a casserole or sautéed dish

Corn: Fresh corn, cornbread mix, or canned corn for pudding

Brussels Sprouts: Roast them with balsamic vinegar for a crispy treat

4. Cranberry Sauce

This sweet and tart side perfectly balances the savory flavors of the meal. Options include:

Canned Cranberry Sauce (for convenience)

Fresh Cranberries and Sugar (if you prefer homemade)

5. Appetizers and Snacks

Keep your guests happy with light snacks before the main course. Here are a few ideas:

Cheese and crackers

Charcuterie board

Deviled eggs

Vegetable platter with dip

Stuffed mushrooms

6. Desserts: The Grand Finale

A Thanksgiving meal isn’t complete without desserts. Stock up on these classics:

Pumpkin Pie: A must-have with whipped cream

Pecan Pie: Rich and nutty

Apple Pie: Perfect with a scoop of vanilla ice cream

Other Options: Cheesecakes, sweet potato pie, or chocolate desserts

7. Beverages

Make sure you have plenty of drinks for your guests:

Wine: Red or white, depending on your menu

Sparkling water and juices

Mulled Wine or Cider: A festive addition

8. Tableware and Decor

Create a warm and festive atmosphere with the right decor. Don’t forget:

Tablecloths, Placemats, and Napkins

Candles and Centerpieces: Pumpkins, gourds, or floral arrangements

Serving Platters and Utensils: Make sure you have large serving spoons, gravy boats, and extra plates

Adding a Creative Twist

If you want to put a unique spin on your Thanksgiving celebration, consider adding some international flair to your menu. For example:

Maple-Glazed Turkey wrapped in bacon

Paella as a side dish for a Spanish touch

Albondigas (Spanish meatballs) and croquettes as appetizers

Thanksgiving Shopping Tips and Deals

Here are some tips to make your Thanksgiving shopping stress-free:

Plan Ahead: Create your shopping list early to avoid last-minute runs.

Take Advantage of Sales: Many stores, including Amazon, El Corte Inglés, and MediaMarkt, offer discounts during Thanksgiving and Black Friday.

Buy in Bulk: Staples like potatoes, onions, and butter often come at a better price when bought in bulk.

Final Thoughts

With The Ultimate Thanksgiving Shopping List, you’ll be fully prepared to host a festive, stress-free holiday. Planning ahead, organizing your list, and shopping smart will allow you to focus on what really matters—spending quality time with loved ones. Happy Thanksgiving, and enjoy every moment of your delicious feast!